Loofah ham soup
Ingredients: 1 loofah, 100 grams of white mushrooms, 50 grams of green beans, 50 grams of ham, 10 grams of black fungus
1. 1 small handful of black fungus, soaked in warm water and washed, then torn into small pieces for later use; 1 box of white mushrooms, washed after removing the roots, then broken into small flowers for later use; 80 grams of green beans, peeled and washed. 200g ham, washed and cut into small pieces.
2. Two loofahs, wash them, remove the head and tail, scrape the skin, and then cut them into diamond-shaped pieces. Add water and soak to avoid oxidation and blackening.
3. Cut some green onions, ginger and garlic, slice the garlic, shred the ginger, and chop the shallots.
4. Boil water, add a spoonful of salt and a spoonful of cooking oil to the boil, then pour the green beans and fungus into the blanching water in turn, and take them out to dry the water for later use after 1 minute on high heat.
5. Heat the oil, stir-fry the green onions, ginger and garlic under the heat of the oil, then stir-fry the ham, fry the fat and fragrance, pour in the loofah, green beans, fungus, and white mushrooms, and turn evenly.
6. Then pour in a bowl of water, turn to low heat and continue to cook for 5 minutes after boiling, the loofah is simply seasoned after it is soft, salt, chicken essence, a little light soy sauce, a little pepper, you can turn off the heat after mixing well, and then sprinkle some wolfberries to decorate before coming out of the pot, and the loofah soup is ready and can be served.
Stir-fried lotus root with snow peas
Ingredients: lotus root, snow peas, minced garlic, dried chili.
How it works:
1. Peel and clean the lotus root, then cut it into thin slices for later use, then boil the water, after the water boils, put in the lotus root slices and blanch for three minutes, then remove and drain the water for later use.
2. Clean the snow peas, then boil the water in another pot, after the water boils, put in the snow peas to blanch for one minute, then remove and drain the water for later use.
3. Prepare minced garlic and dried chilies, then heat the oil in a pan, after the oil is hot, add minced garlic and dried chili peppers and stir-fry until fragrant, then pour in lotus root and snow peas and stir-fry evenly over high heat.
4. Then add an appropriate amount of salt and light soy sauce to taste and enhance the freshness, then continue to stir-fry evenly into the flavor, and you can eat it out of the pot.
Cold lotus root slices
Ingredients: lotus root, dried chili, green onion, minced garlic, Sichuan pepper.
Steps:
1. Peel off the outer skin of the lotus root, clean it and cut it into slices, wash off the starch on the lotus root slices, and drain the water. Bring water to a boil in a pot, blanch the lotus root slices and cook, then drain the water and put it in a bowl for later use.
2. Cold sauce: Put minced garlic, dried chili, Sichuan pepper and green onion in a bowl, pour hot oil to stimulate the fragrance, then add light soy sauce, sugar and white vinegar, and stir well.
3. Pour the cold sauce into the lotus root slices, grasp and mix evenly, and then put it out of the pot and put it on a plate to eat.
Stir-fried meat with lentils
Ingredients: 200 grams of lentils, 150 grams of pork (or chicken, beef), appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking oil, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of white pepper
Steps:
1. Prepare all the ingredients. Wash the lentils, remove the two ends and cut into sections, cut the pork into thin slices, and mince the green onions, ginger and garlic for later use.
2. Add an appropriate amount of cooking oil to the pot, heat it and add the green onion, ginger and garlic to stir-fry until fragrant.
3. Add the sliced pork and stir-fry until browned.
4. Add the sliced lentils and continue to stir-fry for a while.
5. When the lentils are soft, add an appropriate amount of light soy sauce, seasoning salt and white pepper, and continue to stir-fry evenly.
6. Stir-fry until the lentils are cooked through and fragrant, then remove from the pan.
Vegetable cake with lettuce
Ingredients: lettuce, coriander, chives, eggs, flour, carrots
Method:
1. First of all, wash the lettuce, coriander and chives and cut them into fine pieces. Peel the carrots and also cut them into small pieces. Place these ingredients in a large bowl.
2. Next, add the flour, eggs, chives and salt to a bowl. Stir well with chopsticks to make it a paste.
3. Brush a thin layer of peanut oil in a saucepan. Pour the stirred vegetable batter into the pan and flatten it with a spatula.
4. Sprinkle with some white sesame seeds and wait for one side to fry until set. At this time, you can fry slowly over low heat to avoid burning.
5. When one side is fried until golden brown and set, turn it carefully and sprinkle with some white sesame seeds. Continue to fry on the other side for 1 minute.
6. Finally, take out the fried crispy vegetable cake with a spatula and put it on the blotting paper to drain the oil slightly. Then, cut the vegetable patty into small pieces and serve on a plate.
Scrambled eggs with cauliflower
Ingredients: half a cauliflower, 3 eggs, 2 tomatoes, appropriate amount of oil and salt, 1 green onion,
Steps:
1. Cut the cauliflower into small florets, soak it in light salt water for 10 minutes, remove pesticide residues and vegetable insects in the cauliflower, remove and drain the water
2. Knock the eggs into a bowl, beat evenly, remove the stems of the tomatoes and cut into pieces.
3. Add water to the pot and boil, blanch the cauliflower for 2-3 minutes, remove the cauliflower, immediately put it in cold water to cool, drain the water and set aside. Do not blanch the cauliflower for too long to avoid losing its crisp and tender taste
4. Add oil to the pot and heat it, pour in the egg liquid, spread it out, heat it until the egg liquid is slightly solidified, then stir-fry the eggs into pieces, and put the egg pieces out for later use
5. Add a little oil to the pot and heat it, add the chopped green onion and stir-fry until fragrant, then add the tomato pieces, stir-fry over high heat, and stir-fry the tomatoes out of the water.
6. Add the cauliflower and stir-fry evenly over high heat, add salt, stir-fry evenly, add the scrambled egg pieces, stir-fry evenly, turn off the heat, and put it on a plate.
Loofah mushroom meatball soup
Ingredients: lean meat, loofah, crab mushroom, chopped green onion.
How it works:
1. Clean the lean meat, then chop it into minced meat, put it in a large bowl, then add an appropriate amount of starch, chopped green onions, light soy sauce, oyster sauce and peanut oil, then grasp and mix evenly, marinate for 10 minutes and set aside.
2. Peel the loofah, then clean it with the crab mushrooms, then cut the loofah into small pieces for later use, then heat the oil in a pan, and after the oil is hot, add the chopped green onion and stir-fry until fragrant.
3. Then pour in the loofah and crab mushrooms and stir-fry for one minute to bring out the fragrance, then pour in an appropriate amount of water, boil over high heat, and then continue to simmer for about three minutes.
4. Then knead the lean minced meat into balls and put it in, continue to simmer for two minutes to cook, then add an appropriate amount of salt and chicken essence to taste and improve the freshness, and then sprinkle a handful of green onions to garnish, and you can eat it out of the pot.
Lamb stew with white radish
Ingredient Preparation:
1. Lamb: 250 grams or an appropriate amount, which can be adjusted according to individual needs.
2. White radish: 200g, peeled and cut into cubes.
3. Green onion: 1 stalk, cut into sections.
4. Ginger: To taste, sliced.
5. Liquor: Appropriate amount, to remove the fish.
6. Pepper: to taste.
7. Salt: To taste.
Cooking Steps:
1. Wash the lamb and cut it into cubes and set aside.
2. Wash the white radish, peel it and cut it into cubes for later use.
3. Put water in the pot, add the mutton pieces, skim off the foam after boiling over high heat, cook for 5-10 minutes to remove the fishy smell, remove the mutton pieces for later use.
4. Stir up another pot, add an appropriate amount of oil, add green onion and ginger and stir-fry until fragrant.
5. Add the mutton pieces and stir-fry, pour in an appropriate amount of white wine to remove the smell, and then add pepper to taste.
6. Add enough hot water, bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
7. Add the white radish cubes and continue to simmer for 30 minutes until the white radish is soft and transparent.
8. Finally, add salt to taste and simmer for 5 minutes.
9. After simmering, pour the lamb and white radish into a bowl and sprinkle with chopped green onions.